An Italian in my Kitchen · by Rosemary Molloy★ 4.4 (301)
Italian Fresh Cream Lemon Cake
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 12%
CARBS 42G50% OF CAL
3G FIBER23G SUGAR16G OTHER
FAT 16G42% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Italian lemon cake with fresh cream filling. Light and fragrant with citrus, it's perfect as a breakfast or snack cake without being overly sweet.
dessertitalianbaked good🥣 mixer⚡ microwave🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups + 1 tablespoon all-purpose flour or cake/pastry flour ((258 grams total))
- 2 teaspoons baking powder
- pinch teaspoon salt
- 7 tablespoons butter (melted)
- 3 large eggs room temperature
- 1 large yolk room temperature
- 1 3/4 cups icing/powdered sugar
- 2/3 cup whole/heavy or whipping cream room temperature (at least 30% fat content)
- 1 zest of one lemon
- 1 teaspoon vanilla
- 1 tablespoons lemon juice fresh
- 2-3 tablespoons icing / powdered sugar
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 12%
CARBS 42G50% OF CAL
3G FIBER23G SUGAR16G OTHER
FAT 16G42% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 103mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.